FOCACCIA BREAD

4 cups All-Purpose Flour

2 teaspoons Kosher Salt

2¼ teaspoons Instant Yeast

2 cups warm Tap Water

1 teaspoon soft Butter (for greasing the pan)

4 tablespoons Olive Oil (divided) Italian Seasoning or finely chopped Fresh Herbs

Flaky Sea Salt

1 drop Rosemary

M E T H O D

In a medium-large bowl, combine flour, salt, and instant yeast. Stir well. Add the warm water Using a sturdy wooden spoon or a rubber spatula, mix until all of the flour is well incorporated (there should be no small pockets of flour.) Cover the bowl with a plastic wrap and refrigerate for at least 8 hours and up to 24 hours.

Lightly butter two 9-inch cake pans Line pans with baking paper Pour one tablespoon of olive oil into the centre of each pan Divide dough in half with a large spoon or rubber spatula and place one piece of dough in each pan, turning to coat with oil. Tuck edges of dough underneath to form a rough ball.

Cover each pan tightly with plastic wrap and allow the dough balls to rest for 2 hours (it may take as long as 3 hours, depending on the warmth of your kitchen). The dough should cover most of the pan.

Preheat the oven to 230 degrees celsius with a rack positioned in the centre of the oven

Drizzle another tablespoon of oil mixed with Rosemary over each round of dough. With oiled fingers, using both hands, press straight down and create deep dimples that go all the way through the dough (in other words, you'll actually be making deep holes ) If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan.

Sprinkle tops with Italian seasoning (or fresh herbs) and flaky sea salt. Transfer the pans to the oven and immediately reduce the temperature to 220 degrees celsius Bake for 22 to 28 minutes, until the tops are golden and the undersides are crisp Remove pans from the oven With a metal spatula remove bread rounds from the pans and transfer to a cooling rack. Serve warm or allow to cool completely, then store in an airtight container.